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Avennia

Our goal is to make wines that evoke clarity: clarity of place, clarity of type, clarity of purpose.We believe this is best expressed by using the classic French varietals and blends, with methods passed down over generations. We work within this context to allow Washington vineyards and terroirs to distinguish themselves. Terroir is only readily appreciable in a well-formed, harmonious wine. Structure is the backbone from which beauty can radiate.

Avennia is inspired by the Roman name for the city of Avignon, and signifies for us the heart of Old World winemaking. Our wines are designed to tease rather than flaunt; pique interest, not beg for attention. They stand for elegance, delicacy, purity. Our wines are made to enhance conversation, not dominate it, and will be a welcome guest at the table.

Valery is named for the patron saint of wine in the St. Emilion region that inspired it.We started with old vine Merlot from a stony block in the heart of the Yakima Valley and added complex, aromatic Cabernet Franc from the Horse Heaven Hills. The result is a balanced, complex wine with the elegance and ethereal perfume that this blend of two of Washington’s best varietals are known for.

Winemaker's notes: "Leads with aromas of black raspberry, huckleberry, tobacco, crushed rock, and a hint of cherry liqueur. The palate is plush and silky, with elegant notes of red fruits, milk chocolate, freshly turned earth, and spearmint, leading to a clean,mineral-laden finish." - Chris Peterson

2014 Avennia Valery Red Blend Columbia Valley - 94 PTS - WA

"The Right Bank-styled effort from this estate is the 2014 Valery (60/40 Merlot and Cabernet Franc), and it sports a deep ruby/purple-tinged color as well as a rounded, sexy style in its black cherry, plum, chocolate and earth-driven aromas and flavors. Expansive, full-bodied and downright sumptuous, drink this pleasure-bent beauty over the coming decade or more. - Jeb Dunnuck."- Robert Parker's Wine Advocate (Issue #231, June 2017), 94 pts

2014 Avennia Valery Red Blend Columbia Valley - 92 PTS - WE

"This wine is 60% Merlot and 40% Cabernet Franc, with the fruit coming from Boushey and Champoux vineyards. Seeing just 30% new French oak, the wine emphasizes the fruit, with wound-up aromas of herb, bay leaf, pencil lead and red cherry. The palate shows an exquisite sense of restraint along with a compelling mouthfeel. It's a beautiful expression of these two varieties, all about subtlety. Give it time to open up."- Wine Enthusiast (August 2017), 92 pts

2013 Avennia Valery Red Blend Columbia Valley - 92+ PTS - VINOUS

"(35% new oak): Healthy bright ruby. Lovely mineral lift to the aromas of cassis, kirsch, violet, mocha and black pepper. Comes across as more pliant than the 2012 and a bit more nuanced in the early going, perhaps because winemaker Peterson reduced the percentage of new oak from 60%, offering a sexy sweetness but also lovely clarity to its dark berry and clove flavors. Finishes with a rich note of bitter chocolate and excellent length. Give this beauty at least a few years in the cellar."- Vinous (November 2015), 92+ pts

2013 Avennia Valery Red Blend Columbia Valley - 90-92 PTS - WA

"A blend of 86% Merlot and 14% Cabernet Franc, the 2013 Valery comes from 1986 plantings and sees moderate levels of new oak. Elegant, medium-bodied, supple and pretty, with perfumed notes of red plums, blackberry, spice-box and dried earth, it opens up nicely in the glass and has outstanding length. If it puts on weight in bottle, the score will be low."- Robert Parker's Wine Advocate (Issue #219, June 2015), 90-92 pts

2012 Avennia Valery Red Blend Columbia Valley - 92+ PTS - WA

"There’s a scant 125 cases of the 2012 Valery, and this blend of 80% Merlot and 20% Cabernet Franc comes most from Dick Boushey’s 1986 planting of Merlot (the Cab Franc comes all from Champoux). Aged 20 months in 60% new French oak, it has beautiful density, medium to full-bodied richness and ripe tannin, as well as perfumed aromas and flavors of black raspberry, chocolate-covered cherries, wild herbs and toasted spice. I like it today, but have no doubts about its ability to evolve nicely for 15 years or more."- Robert Parker's Wine Advocate (Issue #219, June 2015), 92+ pts